Tuna rice salad

Ingredients for 4 servings:

• 1 cup rice
• 1 jar tuna in its own juice or oil
• 6 vine tomatoes
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 2 spring onions
• 5 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 2 garlic cloves
• ½ tsp honey
• 1 tsp chili flakes, to taste
• 3 tbsp Ketjap Manis or Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Prepare the rice according to the package instructions, don’t forget the salt. This can also be done the day before. Make the dressing in a sufficiently large bowl by combining balsamic vinegar, oil, garlic, honey, and chili flakes. Drain the tuna in a sieve. Finely chop the tomatoes and bell peppers and toss with the dressing. Pat the tuna dry, shred it finely in the bowl with two forks, and mix with the vegetables. Finely slice the spring onions and add to the bowl. Add the rice and season generously with the ketjap manis or soy sauce. I never have space in the fridge and sometimes have to prepare several salads or double the amount of rice salad and store them in the fridge. So I often park my salads in freezer bags to save space in the fridge until I’m ready to serve. With the rice salad, you can also keep the vegetable and tuna mixture separate from the rice, or prepare the mixture and the rice on different days. However, you should mix it early so that everything is well-infused.